Stuffed Acorn Squash with Spinach, Fuji Apples and Pomegranates

acorn squash 1

Cooking whole, organic, local ingredients from the farm has so many benefits, especially when I hear hear about how fresh, organic and irresistably prepared produce changes a family’s eating: “I’m not sure if it’s a coincidence and my 3.5 yr old is out growing his picky eater stage, but he has eaten everything you’ve made! Even my husband who usually doesn’t like squash had seconds of the acorn squash the other day! I try to cook with as much organic produce as I can get. He used to scoff at the additional cost, but now thinks he didn’t enjoy veggies as a kid because they weren’t as fresh and organic as what he’s eating now. It was also fun to go to the pumpkin patch at Tanaka Farms and see where our veggies come from.”

Acorn Squash 2

Stuffed Acorn Squash with Spinach, Fuji Apples and Pomegranates
Serves 4
4 acorn squash, cut into quarters, seeds removed
Olive oil, salt & pepper
2 shallots, diced
2 large Fuji apples, cores removed, diced
1 bunch spinach (about 4 cups packed), thoroughly washed
1 teaspoon grated nutmeg
1/4 cup pomegranate seeds

Heat oven to 375. Place acorn squash on a baking sheet and season generously with olive oil, salt and pepper. Roast in oven for 30 to 40 minutes, until tender to the probing of a fork. Remove from oven.

While squash is roasting, heat a large skillet and drizzle with olive oil. Cook shallots, stirring occasionally, until translucent, then add apples and cook until browned and juicey. Add spinach to the pan and cook until wilted. Season with salt, pepper and nutmeg.

Distribute the spinach mixture on top of the squash and return to oven until the squash and spinach are heated through. Sprinkle pomegranate seeds on top and serve.

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